Kale Ricotta Pasta
This Kale Ricotta Pasta recipe is a creamy simple weeknight dinner recipe loaded with fresh kale, creamy ricotta cheese, onions, and garlic. This is a hearty and comforting dinner recipe the whole family will love... and ready in under 30 minutes!
Servings: 8 servings
Calories: 397kcal
Cost: $3
Ingredients
- 1 16 ounce box spaghetti gluten free
- 1 tablespoon extra virgin olive oil
- 1 sweet onion chopped
- 4 cloves garlic minced
- 4 cups fresh kale stems removed
- 2 cups ricotta see notes below for a vegan ricotta
- 1/4 teaspoon Crushed Red Pepper Flakes
- 1/2 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper
Instructions
- Bring a large pot of water to a boil. Cook pasta according to package instructions. Drain, add the noodles back to the pot, and set aside.
- Sauté the kale: in a pan, add the olive oil and chopped garlic, sauté over low heat for 4 to 5 minutes. Add kale, salt, pepper, red pepper flakes, and cook for an additional 2 minutes until kale has wilted and is a deep green color.
- To the noodles in the pot, add the sauteed kale mixture, and add 3/4 of the ricotta cheese (save the rest for garnishing). Stir well to combine, until the pasta is coated in the kale and creamy ricotta sauce. Taste and add more salt & pepper if desired.
Notes
Vegan Ricotta Recipe
- 1 12-ounce block silken tofu
- 1 clove garlic
- 2 tablespoons nutritional yeast
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Italian seasonings
- Pinch of Salt
Add all ingredients to a blender or food processor, and combine until smooth.
Nutrition
Calories: 397kcal | Carbohydrates: 7g | Protein: 9g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 31mg | Sodium: 212mg | Potassium: 258mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3640IU | Vitamin C: 42mg | Calcium: 184mg | Iron: 1mg